Shrimp Etouffee
Shrimp Etouffee

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp etouffee. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Shrimp Etouffee is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Shrimp Etouffee is something that I’ve loved my whole life.

Toss to coat shrimp with spice blend. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

To get started with this particular recipe, we have to prepare a few components. You can cook shrimp etouffee using 21 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp Etouffee:
  1. Get 2 1/2 lb Wild caught Shrimp
  2. Get 2 cup Celery
  3. Get 2 tbsp Garlic
  4. Get 1 cup Red bell pepper
  5. Prepare 4 cup Onion
  6. Get 1/2 tsp cayenne pepper
  7. Prepare 1/2 tsp white pepper
  8. Prepare 1/2 tsp black pepper
  9. Take 1/2 cup green onion
  10. Get 1/2 cup flour
  11. Take 1 can diced tomatoes
  12. Make ready 1 tsp salt
  13. Make ready 1 tsp Cajun seasoning
  14. Take 5 dash tobasco sauce
  15. Take 1/4 cup parsley leaves
  16. Take 2 tbsp lemon juice
  17. Get 1 stick butter
  18. Prepare 6 cup prepared white rice
  19. Prepare 8 oz Clam juice
  20. Get 4 bay leaves
  21. Take 2 cup shrimp stock (or chicken stock)

Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato. The key to a good etouffee is the roux. Shrimp Étouffée Though it may sound very fancy, étouffée is French for "smothered" – and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice.

Instructions to make Shrimp Etouffee:
  1. First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
  2. Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
  3. Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
  4. Add pepper and salt and stir.
  5. Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
  6. Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
  7. Meanwhile, in last 20-30 minutes cook rice.
  8. Add shrimp, cook 5-10 more minutes.
  9. Serve over rice (or mix rice sand étouffée in same pot). Enjoy!

The key to a good etouffee is the roux. Shrimp Étouffée Though it may sound very fancy, étouffée is French for "smothered" – and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take the center role. Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana.

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